Cherry Delight
A layered no-bake dessert featuring a buttery graham crust, a creamy cheese layer, and a glossy cherry topping. Perfect for potlucks and special occasions.
Ingredients
For the crust
- 2 cups graham cracker crumbs (about 10–12 full sheets)
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar (optional)
For the filling
- 8 ounces cream cheese, softened to room temperature
- 1 cup powdered sugar, sifted if lumpy
- 1 teaspoon alcohol-free vanilla extract
- 8 ounces whipped topping (Cool Whip) or equivalent homemade stabilized whipped cream
For the topping
- 1 21-ounce can cherry pie filling (or two 12–14 oz cans)
Instructions
Prepare the crust
- Combine graham crumbs, melted butter, and sugar. Press evenly into the bottom of a 9×13-inch pan (or into a 9-inch springform for taller slices). Chill for 10–15 minutes to firm.
Make the filling
- Beat softened cream cheese in a bowl until smooth. Add powdered sugar and vanilla; beat until fluffy.
- Gently fold in whipped topping with a rubber spatula until homogenous and light.
Assemble
- Spread the cream-cheese mixture over the chilled crust in an even layer.
- Spoon the cherry pie filling over the cream layer and spread carefully to maintain neat layers.
Chill
- Cover and refrigerate for at least 2 hours, preferably 4, or overnight for best results.
Serve
- Use a sharp, hot knife to make neat squares. Garnish as desired and enjoy.
Notes
If using fresh cherries, a glaze is recommended to prevent the topping from becoming soggy. Can be made a day in advance for improved flavor.